Old Cucumber and Pork Rib Soup老黃瓜豬骨湯
A classic Cantonese old fire soup known for its cooling properties and subtly sweet flavor. Slow-cooked with pork ribs, old cucumber, dried scallops, and red dates.
01Ingredients
- 500g pork ribs, cut into chunks
- 1 large old cucumber (approx. 1 kg), skin on, deseeded, cut into large chunks
- 30g dried scallops, rinsed and soaked
- 6-8 red dates, pitted
- 2 liters water
- 1 tsp salt (or to taste)
Nutrition (per serving)156kcal
- Protein18.5g
- Carbs8.2g
- Fat5.1g
Fiber 1.2 gSodium 412 mg
02Steps
- Blanch the pork ribs in boiling water for 5-10 minutes to remove impurities. Rinse thoroughly and set aside.
- Prepare the old cucumber by rinsing it, keeping the skin on, removing the seeds, and cutting it into large, manageable chunks.
- In a large soup pot, combine the blanched pork ribs, old cucumber, soaked dried scallops, and pitted red dates.
- Pour in the water, ensuring all ingredients are submerged. Bring the soup to a rolling boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for at least 2.5 to 3 hours.
- Season the soup with salt before serving. Remove and discard any excess fat or debris.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.